Cooks' Questions is hosted by Sue Perkins who each week is joined by
a panel of chefs who answer the studio audiences cooking questions. Each
week also offers a look around award winning kitchens and takes a look
at the latest food technology on offer.

Type: Reality

Languages: English

Status: Ended

Runtime: 60 minutes

Premier: 2014-08-04

Cooks' Questions - Mark Sargeant - Netflix

Mark Sargeant (born August 1973) is an English Michelin starred chef and
restaurateur from Larkfield, Kent.

Cooks' Questions - Career - Netflix

Having graduated from West Kent College in 1991, Sargeant landed his
first professional job at Boodle's Gentleman’s Club in St James, London
working with Keith Podmore in 1991. During his early years as a
professional chef, Mark also worked at several respected restaurants
including the role of Chef de Partie at Read's Restaurant in Faversham.
In 1994, Mark took up a position at Le Souffle Restaurant at the Hyde
Park Hotel for 18 months where he then moved onto Oliver Peyton's Coast
restaurant in 1996. Within the same year, Mark Sargeant was awarded
‘Young Chef of the Year’. Sargeant first worked with Gordon Ramsay at
Aubergine in 1997 before spending three years as Sous Chef at Restaurant
Gordon Ramsay in Chelsea from 1998 to 2001, gaining 3 Michelin Starred
Awards also in 2001. He then opened the highly acclaimed Gordon Ramsay
at Claridge's where he was Head Chef from 2001 to 2008, which earned a
Michelin star in 2002. At the time of his career at Claridges, Mark was
awarded ‘Chef of the Year’ in 2002. He also oversaw the openings of the
Gordon Ramsay Holdings pubs including The Narrow, The Warrington, The
Devonshire and The Foxtrot Oscar. Throughout his time with Gordon
Ramsay, Mark was responsible for all of his media activities and
co-authored his 12 books, wrote regular columns for the Times Magazine,
Olive and BBC Good Food magazines, as well as assisting with the
production of his television work both in the UK and abroad. After 13
years working under Ramsay, Sargeant resigned in November 2009 and
joined The Swan Collection with The Swan in West Malling and The Swan at
The Globe as Creative Director. In 2011 Mark joined Canteen as
consultant chef. June 2011 Mark Sargeant opened his first two solo
projects in the coastal town of Folkestone in Kent, Rocksalt Restaurant
and The Smokehouse Fish and Chips, where he first became a restaurateur.
The opening of the two restaurants became part of the Regeneration Plan
for Folkestone, and quickly became the hot spot destination for tourists
and foodies alike. Rocksalt has since won a string of awards including
84th best restaurant in the Restaurant Magazine top 100 uk restaurants
2013, Best Restaurant in Kent 2014, 5th best restaurant by the sea in
the Times magazine, 2 AA Rosettes and 4 AA stars for Rocksalt Rooms.
Mark’s first cookbook was published in October 2011 “My Kind of Cooking”
and is published by Quercus. Sargeant was later approached in 2012 to
create exclusive dishes for Royal Ascot where he developed five new
dishes for the event. ITV produced flagship Saturday morning cookery
show ‘Saturday Cookbook’ which premiered on 14 April 2012, presented by
Mark Sargeant and Nadia Sawalha. In 2013, Mark became Chef Director of
Plum and Spilt Milk, located within the Great Northern Hotel. Sargeant
also became involved with Oxwell & Co in Singapore, where he became Chef
Director. Sargeant became the Chef Director at The Strand Dining Rooms
in 2015, helping to devise a brand new menu for the restaurant. Mark’s
first establishment The Duke William a country pub situated in Ickham,
Kent, was launched early 2015. Shortly after, Rooms at The Duke William
opened to the public after a full refurbishment in the spring 2015. June
2015 saw Mark open Morden & Lea his first central London restaurant in
Soho, serving a variety of modern and contemporary British dishes. in
February 2016 After an amicable agreement, Sargeant parted ways with
Morden & Lea.